As I’ve mentioned numerous times, Chris has a couple of meals that he especially loves, and the signature ingredients to these meals include: duck, steak, or scallops. For his birthday dinners, I traditionally make something steak-related… but this year, we decided to go with scallops!
Chris’s birthday fell on a Sunday, and since our Sundays can be pretty packed, this particular recipe from Food and Wine Magazine worked out well. It looks glamorous, but there actually isn’t much to the prep. The uniqueness of the dish comes more from getting all of the ingredients together and spending the money on the scallops. But let me tell you… the explosion of fish and Mexican flavors is incredible. The meal felt very healthy, light, and definitely birthday-worthy.
Tequila-Mint Scallop Tostadas (courtesy of Food and Wine)
- 2 tablespoons extra-virgin olive oil
- 2 large tomatoes, chopped
- 1 small red onion, chopped
- 2 Serrano chiles, seeded and minced
- 1 1/2 pounds sea scallops, quartered.
- 2 tablespoons dry white wine
- 2 tablespoons tequila
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
- Salt and freshly ground pepper
- 12 small outer leaves of Bibb lettuce
- 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
- 12 large tortilla chips
- 1/4 cup grated cotija cheese or crumbled feta
- Lime wedges, for serving
- Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
- Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.
Hope you try this recipe out and enjoy it as much as we did!